Description
Galangal, also known as Siamese ginger, is indeed a member of the ginger family known as Zingiberaceae (zingy!). The best way to use dried galangal is in liquids like soups and sauces, where the dried galangal’s flavor can infuse into the dish. For curry pastes, it’s peeled and chopped, then ground with the other paste ingredients. You can also soak the dried galangal in water first for 30 minutes or until softened. The taste of the dried roots galangal once rehydrated approaches that of the freshness. Galangal has a strong, aromatic, punchy flavor that can be overwhelming, so use the root sparingly.
Galangal Tea :
1. In a saucepan, add water with galangal.
2. Bring the water to a boil.
3. Reduce the heat and cook for up to 20 minutes.
4. Strain the roots and serve the tea
